Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing
Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing
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16S rDNA测序分析宣威火腿细菌花结构及多样性
DOI：
10.1111/jfs.12800
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发表时间：
2020-04
影响因子：
2.4
通讯作者：
Shang Ying
中科院分区：
文献类型：
--
作者：
Shan Luying;Li Yinjiao;Zheng Shi;Wei Yuanmiao;Shang Ying
宣威火腿发酵依赖于土著微生物和环境微生物，具有丰富的微生物资源。然而，传统的微生物群落测定方法对微生物的检出率较低。为了更充分地揭示宣威火腿的微生物群落结构，采用试剂盒和SDS ‐ CTAB法对两个品牌的宣威火腿样品（各10个样品）进行了微生物总DNA（脱氧核糖核酸）的提取。随后，进行16S rDNA测序以靶向16S rDNA基因V4变体序列。分析了细菌群落的组成和多样性。结果表明，在97%的相似性水平上，20个火腿样品共获得872个操作分类单位，包括23门，39纲，61目，131科，258属。品牌II的细菌多样性比品牌I丰富。SDS-CTAB法提取的DNA比试剂盒法提取的DNA更能反映细菌的多样性。在属的水平上，Ⅰ型以四联球菌为主，Ⅱ型以不动杆菌为主.
Xuanwei ham fermentation relies on indigenous and environmental microorganisms, which have abundant microbial resources. However, the traditional method of microbial community determination gives low detection rate of microorganisms. In order to reveal the microbial community of the Xuanwei ham more sufficiently, in this study, the total DNA (deoxyribonucleic acid) of the microbes from samples obtained from two brands of Xuanwei ham (10 samples each) were extracted with kit and SDS‐CTAB method. Afterward, 16S rDNA sequencing was performed to target the 16S rDNA gene V4 variant sequence. The composition and diversity of bacterial communities were analyzed. Results revealed that 872 operational taxonomic units, including 23 phyla, 39 classes, 61 orders, 131 families, and 258 genera, were obtained from the 20 ham samples at a similarity level of 97%. The bacterial diversity in Brand II was richer than that in Brand I. The DNA extracted by SDS‐CTAB could show the bacterial diversity better than that extracted by the kit method. At the genus level, the dominant bacterial communities wereTetragenococcusfor Brand I andAcinetobacterfor Brand II.
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DOI：
10.1016/j.bbrc.2015.12.083
发表时间：
2016-01-22
影响因子：
3.1
作者：
Ranjan R;Rani A;Metwally A;McGee HS;Perkins DL
通讯作者：
Perkins DL
影响因子：
14.9
作者：
Klindworth A;Pruesse E;Schweer T;Peplies J;Quast C;Horn M;Glöckner FO
通讯作者：
Glöckner FO
影响因子：
2.4
作者：
R. Buchanan;S. Palumbo
通讯作者：
R. Buchanan;S. Palumbo
DOI：
--
发表时间：
2016-01
期刊：
Wei sheng wu xue bao = Acta microbiologica Sinica
影响因子：
--
作者：
C. Wen;Yaoyao He;M. Xue;Huafang Liang;Junde Dong
通讯作者：
C. Wen;Yaoyao He;M. Xue;Huafang Liang;Junde Dong
影响因子：
2
作者：
H. Marks;M. Coleman
通讯作者：
H. Marks;M. Coleman